Recently, almost all the well-known brands of quick-frozen foods have been detected containing Staphylococcus aureus (referred to as Staphylococcus aureus), multi-city supermarkets have successively removed related products. For a time, consumers talk about the discoloration, and the big debate about the old and new standards has also become a hot topic. Yesterday, some netizens broke the news at Weibo. At 71°C, the S. aureus strain in food could be killed within 15 seconds, instead of the “heating to 80°C and killing for 30 minutes†previously pointed out by the Ministry of Health.
According to the clues provided by netizens, the reporter retrieved the website of New Zealand Food Safety Auhtoriy and found clear guidelines for various types of food, including chicken, beef, pork, fish, and eggs. In the case of minced beef, pork, mutton, and pork cuts, as long as the temperature of the food reaches 71°C, it takes only 15 seconds to kill the S. aureus.
Afterwards, the reporter searched the official website of the United States Food and Drug Administration (FDA), the world’s most authoritative food safety and health agency, and found that only data on the killing of Salmonella and Listeria spp. were found and no data on Staphylococcus aureus were found. However, the reporter found that the US Food and Drug Administration Food Regulations 2005 clearly stated that as long as the food reaches 165 degrees Fahrenheit (ie, 73.89 degrees Celsius), it should be able to provide enough fatality instantly to ensure food safety.
Prior to this, the Ministry of Health had publicly stated to the public that the “quiz frozen rice products (Exposure Draft)†questions had stated that Staphylococcus aureus was widely distributed in the atmosphere and soil, was sensitive to heat, and was heated at 80° C. for 30 minutes and could be killed. Off. In this regard, some consumers have said that if the frozen dumplings were cooked for 30 minutes before eating, the bacteria would be gone and the dumplings would be boiled.
According to the clues provided by netizens, the reporter retrieved the website of New Zealand Food Safety Auhtoriy and found clear guidelines for various types of food, including chicken, beef, pork, fish, and eggs. In the case of minced beef, pork, mutton, and pork cuts, as long as the temperature of the food reaches 71°C, it takes only 15 seconds to kill the S. aureus.
Afterwards, the reporter searched the official website of the United States Food and Drug Administration (FDA), the world’s most authoritative food safety and health agency, and found that only data on the killing of Salmonella and Listeria spp. were found and no data on Staphylococcus aureus were found. However, the reporter found that the US Food and Drug Administration Food Regulations 2005 clearly stated that as long as the food reaches 165 degrees Fahrenheit (ie, 73.89 degrees Celsius), it should be able to provide enough fatality instantly to ensure food safety.
Prior to this, the Ministry of Health had publicly stated to the public that the “quiz frozen rice products (Exposure Draft)†questions had stated that Staphylococcus aureus was widely distributed in the atmosphere and soil, was sensitive to heat, and was heated at 80° C. for 30 minutes and could be killed. Off. In this regard, some consumers have said that if the frozen dumplings were cooked for 30 minutes before eating, the bacteria would be gone and the dumplings would be boiled.
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